• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15

This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving

Extracts from this document...

Introduction

UNIT 11, Task 3, group 1 This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving and will describe one effect of unsafe practises. 1. Describe at least three types of food contamination. 2. Identify at least one effect of unsafe practices. 3. Explain safe practise when preparing, cooking and serving food. This must include hygiene control, temperature control and pest control measures. Give 7 top tips. Food contamination is when something makes the food inedible or can cause illness when consumed. There are few examples on what contamination can be: - Biological such as bacteria, parasites, viruses - Chemical such as cleaners, sanitizers, additives - Physical such as glass, metal Protection against infection - Limit the time food storage at room temperature to a minimum - Cover the containers with food where possible - Wash and disinfect all surfaces that come Into direct contact with food - Limit your hands touching the food to a minimum - At all stages of production and distribution of store raw food and cooked separately - Separate the equipment for the processing of raw materials and finished products for consumption - Wash your hands before starting ...read more.

Middle

Service users in this case would be likely to get food poisoning whilst staff users would get complains from the service users about harmful food. You can prevent biological contamination by washing your hands every time you touch different foods, cleaning all equipment regularly and keeping the premises clean. Physical contamination is when something like a piece of glass, hair, fingernails, jewellery, paper ect. Fall into the food making it harmful to consume. You can avoid this by wearing appropriate clothing, tieing hair back, wearing a hair net and throwing packaging away ect. Chemical contamination is when you infect the food with a chemical such as bleach or any cleaning product, this can cause vomiting, nausea, and rashes ect. You can prevent chemical contamination by washing hands after contact with a chemical substance, ensuring that chemicals are not spilt into food ect. Also keeping foods at the right temperatures is very important as if the food is placed at the incorrect temperatures it can cause food poisoning Not storing food properly could influence bacteria to grow faster in the food harming the consumer. ...read more.

Conclusion

Advice to diners or guests 1. Never use utensils you have already used to get food from the service plate.Always use the serving flatware provided when it haste. 2. Double dipping should be avoided . This is the act of taking a chip and putting intothe dip, partially eating it, and then returning the chip in for a second. 3. Do not take too much food all at once . They only mix together to your plate andthe flavor will all mixed up. 4. Never return uneaten food even if it was untouched . 5. If you smelled or tasted anything funny, please tell the host or hostess, so theycan investigate and dispose of anything that would be detrimental to anyone. 6. Never use your finger to taste the food from the table , thinking it is only harmlessswipe. Clearing the table 1.Leftover foods from the table must be refrigerated promptly. Any leftovers fromindividual plates must be discarded even this are whole and untouched.2.Used plates and flatware must be soaked and washed properly.3.All food wastes must be disposed properly. Tabletops must be wiped clean andlinens laundered promptly. Any food debris left will attract flies. Floors must beswept clean and any spills taken cared of. Kinga Boguszko ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Free essay

    An Investigation into Convenience Foods

    WORK TIME ACTIVITY CHECKS 0-10 Wash hands and put apron on, Collect equipment, Preheat oven to 200�C or gas mark 6, Wipe down work surfaces 10-20 Grease a baking tray, Sift the flour into a bowl. 20-30 Rub the margarine into the flour until it resembles fine breadcrumbs, Whisk the

  2. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    their dinner but the most popular ones were sweet corn and carrots. Although one discouraging find was that almost 3/4 of teenagers ate some sort of pudding after every meal, the most common being ice cream. This could be replaced with a piece of fruit, as it contains less fat, more nutrients and is a much healthier option.

  1. Free essay

    Basic hygiene practices for food preparation and cooking

    However disinfectants are not effective at removing grease and dirt's. Disinfectants have a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prepared on extra care should be taken in rinsing with hot (above 82C)

  2. Food Hygiene

    meat, poultry, eggs and raw egg products, sea products, sea food, dairy products Destroyed by heating to temperature above 70�C. Make sure food is cooked through to the centre, defrost meat thoroughly before cooking.

  1. Nutrition Bulletin. Safe steps in food handling, cooking, and storage are essential to prevent ...

    Discard cans that are dented, leaking, bulging, or rusted. Preparation Always wash hands with warm water and soap for 20 seconds before and after handling food.

  2. Food Technology - Healthy School Meals

    more so in years 3 and 4, whereas, year 8s appear to be more in tune with the new policy. All age groups, however, were looking for bigger portions. Whilst the policy is now law and will remain, there appears to be no monitoring system.

  1. heal and social unit 2

    happier, and satisfied with their lives and less likely to have mental or physical health problems. , most people want to have a long term relationships but it is very difficult to achieve. some relationships can fall apart after some years because of many reason like affairs, not interested anymore etc.

  2. Science Case Study

    Specifically those who have a waist size of more than 40 inches for men, or 35 inches for women, have a higher risk for obesity-related health problems such as diabetes, high blood pressure, and heart disease. * A BMI of 30 or more qualifies as individual as obese.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work